Sauerkraut is a pickled cabbage that you can eat all year long. The recipe for this sour cabbage originates from China. It is a fermented product, made all over the world, which can be used as a main or side dish. The best of all is that it offers numerous health benefits and it can be easily prepared at home.
Health Benefits of Sauerkraut
Strengthens the Immune System: It is rich in vitamin C, which plays an important role in regeneration of white blood cells and collagen.
Improves Cardiovascular Health: It also contains large amounts of fiber which balances the levels of bad cholesterol, lowers the risk of arteriosclerosis, stroke and heart diseases.
Boosts Energy: The iron in sauerkraut increases the body’s energy, blood flow, circulation and improves the metabolism.
Strengthens the Bones: The minerals in sauerkraut prevent osteoporosis, while the vitamin K has vital significance for the bones.
Prevents Cancer: It has significant antioxidant properties which destroy free radicals-essential for creation of cancer cells.
Improves Vision and Skin Health: Vitamin A is an extremely useful for vision and skin health. Also, it reduces macular degeneration, cataract formation, blemishes, promotes skin health, slows down the appearance of wrinkles and keeps the skin young and natural.
Improves Digestion: Its high fiber content is essential for better digestive health. Moreover, it helps in cases of constipation and offers better bowel movement.
How to Make Sauerkraut
- A couple of cabbages
- Two tbsp unrefined sea salt
Remove all the damaged leaves from the cabbage and chop it coarsely. Don`t wash the cabbage because you will need the natural bacteria which are found in the leaves. Use a glass or ceramic container for storage.
Add salt to the shreds: some prefer to add 3 tablespoons to 5 pounds of cabbage, but you can also do it by your taste. The salt helps to pull out the water from the cabbage, hardens pectins and provides a longer period of storage.
Squeeze the cabbage with your fingers, in order to release as much water as possible.
Use a heavy object to weigh down the cabbage, so it will release much more water, and hold it like that for a longer period.
After a few hours, check the container, if there isn`t enough water to cover the shreds, then probably you need to add more salt (dissolve one teaspoon in a bowl of water and add it to the cabbage).
Cover the container with something.
Store it in a cool place 4-6 weeks until it ferments. After a while, check the cabbage just to see if it`s to your taste, if not, keep it a little bit longer.
If you want the fermentation to stop, put the container in the fridge.
Article source: www.barenaturaltruth.com